Salad Sushi

I had no avocado, which is a sushi standard for us. However, matchsticked cucumber and carrot and liberal sprinkling of sesame seeds did the trick.

Sushi rice ingredients:

1 cup of uncooked (very short) short grain brown rice

2cups of water

1 tsp sea salt

1  tbsp apple cider vinegar (or rice vinegar)

directions:

1. put the rice, salt, and water in a pot, and bring to a boil.

2. Turn the heat down, and cook for about 40 minutes.

3. set aside to cool

sushi ingredients:

6 sheet of nori

2 mini cucumber cut into long strips

2 small carrot, cut into long thin strips

cooked rice

2 tbsp black sesame seeds

directions:

1. Spread approximated 1/2 cup of rice on a sheet of nori, on the upper 2/3 or 3/4 only

2. Lay your ingredients of choice across the nori, just towards the bottom of the rice

3. If you like, you can spread a little wasabi across the rice before putting your ingredients on.

4. Roll up the nori, using a piece of parchment paper or a proper bamboo roller (I don't have one), squeezing gently as you go, from the bottom.

5. Cut the rolls into discs using a very sharp chef's knife or a bread knife (I prefer a bread knife -- the serrated edge really helps)

6. Place the pieces on a plate, a serve with soy sauce and wasabi

7. For children, it can be helpful to cut each disc in half, because nori can be a little chewy.